Best Christmas Brussels sprouts
2 tablespoons unsalted butter
400g Brussels sprouts, shredded
1 tablespoon balsamic vinegar
30g parmesan, shaved
40g hazelnuts, roasted and roughly chopped
salt & pepper
Heat the butter in a large (28cm) frying pan until melted and bubbling. Add the sprouts and a generous pinch of salt and cracked black pepper. Fry over a high heat, stirring regularly for 8-10 minutes, until soft and charred in places. Stir in the vinegar and cook for another 30 seconds.
Transfer the sprouts to a warm bowl and top with the parmesan and hazelnuts. Serve immediately.
(The sprouts can be served without the parmesan and made with extra virgin olive oil for a vegan version).